Whipped coconut jelly:

240 g coconut puree
40g limoncello
8 g gelatin
40 g of lemon juice
Soak the gelatin in cold water. Heat part of coconut puree, melt the drained gelatin in it, add all the rest ingredients and put in the fridge overnight or for several hours. Then whip with a whisk until puffy. Pour in two round rings 14 cm onto strawberry confit.

Mirror Glaze:

75 g water
150 g Sugar
150 g glucose
100 g of condensed milk
12 g of gelatin
150 g of chocolate
red food coloring
Soak the gelatin in cold water. Bring water, sugar and glucose to a boil. Pour the hot syrup on the chocolate with condensed milk and gelatin. Mix with a blender, add the red food coloring make an emulsion.

Isomalt decoration:

100g isomaltSpread thin layer of isomalt on a silicone mat, cover with second silicone mat. Bake in the oven 180 degrees for 6-8 minutes.

Assembling:

Pipe mousse into two rings 16cm, put the whipped jelly with confit inside, freeze. Remove from the ring, put on top of the sponge cakes. Decorate the cake with chocolate decorations, isomalt and fresh strawberries.